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Baked Spinach Supreme Recipe
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Baked Spinach Supreme Recipe

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4.5 14 6
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This healthful recipe makes a lovely brunch bake or main dish for lunch. The cheese mix will convince anyone to eat their spinach. Plus it adds extra protein. —Betty B. Claycomb, Alverton, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup reduced-fat biscuit/baking mix
  • 2 egg whites
  • 1 egg
  • 1/4 cup fat-free milk
  • 1/4 cup finely chopped onion
  • FILLING:
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups fat-free cottage cheese
  • 3/4 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 2 egg whites
  • 1 egg
  • 1 teaspoon dried minced onion

Nutritional Facts

1 piece: 251 calories, 9g fat (5g saturated fat), 92mg cholesterol, 725mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 20g protein Diabetic Exchanges: 1 starch, 1 lean meat, 0 fat-free milk, 1 fat.

Directions

  1. In a small bowl, combine the biscuit mix, egg whites, egg, milk and onion. Spread into a greased 11-in. x 7-in. baking dish.
  2. In another bowl, combine the filling ingredients. Gently spoon over biscuit mixture.
  3. Bake, uncovered, at 350° for 28-32 minutes or until golden brown and a knife inserted near the center comes out clean. Yield: 6 servings.
Originally published as Baked Spinach Supreme in Country Woman February/March 2009, p24


Reviews for Baked Spinach Supreme

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
SMA88 179479
Reviewed Jan. 10, 2013

"I made this for dinner and my husband and I LOVED it!!!! I used fresh spinach instead of frozen; and also added chopped red pepper and mushrooms to the filling. Instead of dried onion I added more fresh onion. We had it with a bowl of soup and it was a perfect winter meal!! Can't wait to make it again!!"

MY REVIEW
chef of food 98360
Reviewed Apr. 7, 2012

"Yummy! I'll make again definitly but next time I'll double the filling so the crust doesnt overtake it."

MY REVIEW
lainee-loo 104605
Reviewed Apr. 3, 2011

"I always print just one page. I eliminate the reviews and nutrion info then click on 1 page when the print option appears."

MY REVIEW
VickyGr 178915
Reviewed Nov. 22, 2010

"If you want to print it on one page, just omit the photograph by unclicking "photo" on the left hand side options."

MY REVIEW
Donalee2 180837
Reviewed Nov. 15, 2010

"ALL THE RECIPES THAT I PRINT FROM TASTE OF HOME GOES ON ONE PAGE. THEY HAVE A PLACE THAT YOU CAN CHOOSE 4X6 OR 3X5 INCHES FOR YOUR RECIPE AND THEY ALWAYS GO ON ONE PAGE. I LOVE SPINACH BUT HUBBY DOESN'T BUT OCCASIONALLY I FIX A RECIPE THAT HE WILL EAT. THIS ONE SOUNDS VERY GOOD AND I AM GOING TO TRY IT."

MY REVIEW
SharonColyer 180835
Reviewed Oct. 23, 2010

"Can't wait to make this; love the ingredients. You can't assume all people have laptop computers. I don't, so I print the recipe to take to the kitchen."

MY REVIEW
JoyceWarner 210590
Reviewed May. 11, 2010

"I haven't made it yet, but it does look wonderful. I have printed lots and lots of recipes using both front and back of paper. I don't have a laptop, don't really need one, yet."

MY REVIEW
greeneyeddoll 183189
Reviewed May. 4, 2010

"Why do you folks PRINT the recipes. Save in your "Taste of Home Recipe Box" and take your laptop to the kitchen, it's that easy!"

MY REVIEW
blondien 143521
Reviewed May. 4, 2010

"It sounds great. To get it to print on one page I copy it into a word document, use narrow margins, change the print size, delete spaces etc and it will easily go onto one page."

MY REVIEW
Aki Okuno 178914
Reviewed May. 3, 2010

"Have not tried yet but looks like one to make. In answer to Patsykin, whenever the recipe goes over 1 page I print the one page and add the info on page 2 by hand."

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